Pages

Friday, April 13, 2012

Mango Payasam (Pudding)

Payasam or kheer is a sweet recipe prepared with rice, vermicelli, sago, nuts, fruits or vegetables, or a combination of the above along with milk. It's usually sweetened with sugar or jaggery and sometimes coconut milk is used instead of regular milk. I have mentioned it as a pudding, just to give an idea about the dish to my Non-Indian friends, but it is a totally different taste. Any Indian festival, marriage or function, there is always a kheer in the menu. Today being the Tamil New Year Day and mangoes in season, thought I'll share this simple but tasty recipe..Need To Have

Fresh Mango Pulp - 1/4 cup

Sago Or Tapioca Pearls - 2 tablespoon

Fat Free Evaporated Milk - 1 + 1/2 cup

Sugar - 4 tablespoons

Saffron - a pinch

Method
Soak the sago for 2 hrs, and then boil them in water till they turn transparent. If you have too much water left, let it evaporate or drain a little, to this add the evaporated milk and sugar and mix. Add the saffron and remove, cool a bit and mix in the mango pulp, chill and serve.
Sending it to Tickling Palates for the Let's Cook: Chilled Delights event,
to Food Corner for the Midweek Fiesta event,
to Vegetarian Food & Me for Gayathri's WTML event,
to Tomato Blues for the Summer Spirits event,
to Srav's Cooking Concepts for the CC - Spring Seasonal Food event and
to The Pumpkin Farm for the Mango Mania 99 event.

Note
If you don't like tapioca pearls, can leave it out, just warm the evaporated milk, and do the rest.
If you do not have evaporated milk, just boil the regular milk till it reduces to half its volume.
Can use cardamom instead of saffron, add more or less sugar according to the sweetness of the mangoes.
Can use canned mango pulp.

Mango does sound like a tasty addition to rice pudding! There are not that many tropical flavors incorporated into pudding in this country except for the coconut. This is a very creative recipe and I am sure it tastes heavenly. Well done!